Good news! I have found yet another way to eat chocolate at breakfast. With a pint of raspberries from my CSA share I figured I needed to find a way to start my day off with one of my favorite flavor combinations: chocolate and raspberries. And now with a belly full of Chocolate Raspberry Oatmeal, despite a Tuesday full of cleaning and errands, I know it’s going to be a great day.

Chocolate Raspberry Baked Oatmeal
Serves 1

2/3 cup oats
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt
1 tbsp + 1 tsp agave nectar or maple syrup
1/2 cup soy milk (or any non-dairy milk)
1- 2 tbsp soy creamer or coconut milk (optional)
2-3 tbsp fresh or frozen raspberries

Preheat oven to 350 degrees F.

Mix together oats, cocoa powder, baking powder and salt in a small bake proof dish. In a separate bowl combine liquid sweetener, milk, and creamer (if using). Add to dries and mix until oats are fully hydrated. Fold in raspberries.

Bake for 25-30 minutes until a crust has formed at the top. Remove from oven and allow to cool for 5 minutes.

What are some of your favorite chocolate combinations?

I’m very traditional when it comes to chocolate. I like chocolate and nuts, chocolate and mint, chocolate and raspberries, and chocolate and coffee. But perhaps I need to branch out a little more. Any chocolate-y suggestions?